Serves 4
Ingredients:
8 eggs
1/4 cup heavy cream
1/4 cup chicken broth
Pinch of Black Truffle Sea Salt
Pinch of black pepper
2 teaspoons Black Truffle Infused Olive Oil
2 tablespoons sour cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
1 tablespoon Black Truffle Balsamic Vinegar
6 ounces jambon or jamon, thinly sliced
Brown bread, sliced and toasted
Instructions
Place eggs, heavy cream, broth, truffle salt, black pepper, and truffle oil in a medium bowl and whisk until combined and beaten. Heat a medium non-stick skillet over medium-low heat. Once hot, add the egg mixture and slowly scramble until creamy and cooked through. Divide soft scrambled eggs between plates and top each serving with a light dollop of sour cream. Sprinkle with fresh herbs and drizzle with balsamic; serve with jambon and brown bread on the side.